Fruit butter

A fruit butter, or lekvar is a sweet spread made of fruit cooked to a paste, then lightly sweetened. It falls into the same category as jelly and jam, but is differentiated by its completely smooth texture. Apple butter and plum butter are common examples, but fruit butters can be made from any firm fruit. Fruits with a higher water content may also be used if given longer cooking times. Other commonly used fruits are pears, peaches, cherries, nectarines, berries, squashes, and apricots. Fruit pastes, such as quince cheese are popular in Latin American countries, are similar but more highly sweetened and jelled. They are sold in shallow tins or as wrapped bricks, while fruit butters usually come in wide-mouthed jars and are more common in Central and Eastern Europe.

In order to make fruit butter, the fruit is cut into pieces and simmered in water on a low temperature until much of the fruit's water has evaporated, and is then blended with a food mill or immersion blender to a dense and spreadable consistency. Sweeteners like honey, sugar, or maple syrup are sometimes added, as well as spices. After this, they can continue to cook until the sugars caramelize, possibly with use of a slow cooker.

Fruit butters are most commonly preserved in cans in room temperature spaces, if the fruit used is high in acid. Fruits that are lower in acid, like squashes, should be frozen.